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These Classic Italian Amaretti Cookies are a delightful combination of crispy on the outside and soft on the inside, with an unmistakable bitter almond flavor. Perfect with coffee or tea, they’re a simple yet elegant treat that brings a touch of Italy to your kitchen.
Preparation Time: 20 minutes
Chilling Time: 2 hours
Cooking Time: 20 minutes
Total Time: 2 hours 40 minutes
Servings: 14 cookies
Ingredients
220 g (1 + 1/2 cups) raw peeled almonds (or the same amount of almond flour)
10 g raw bitter almonds (apricot kernels) or 2 tsp bitter almond extract
Note: Do not eat raw bitter almonds; see tips below.
200 g (1 cup) white sugar (granulated or caster; not icing sugar)
2 medium-small egg whites, room temperature
Pinch of salt
Few drops of vanilla extract (optional)
Granulated white sugar for coating
14 raw peeled whole almonds for decoration
Directions
Prepare the Almond Meal:
Place the peeled almonds (or almond flour) and sugar in a food processor. Grind until a fine meal is achieved. Be careful not to over-process to avoid overheating the almonds; pulse every 5 seconds or use the pulse mode.
Whip the Egg Whites:
In a medium bowl, whip the egg whites with a pinch of salt until foamy. Add the bitter almond extract (if using) and a few drops of vanilla extract, being careful not to overpower the bitter almond flavor.
Form the Dough:
Gradually incorporate the almond-sugar mixture into the whipped egg whites in two additions, folding gently until a sticky, thick dough forms.
Shape the Cookies:
Wet your fingers with water, scoop small portions of the dough (about 30 g per cookie) and roll into 14 balls. Roll each ball in granulated white sugar to coat.
Decorate and Chill:
Place the coated balls on a baking sheet lined with parchment paper. Press a whole almond into the center of each ball. Refrigerate the cookies for at least 2 hours to create a dry, crispy crust on the outside.
Bake:
Preheat your oven to 160°C (320°F). Bake the cookies for about 20 minutes or until the edges are pale golden, but the centers remain soft when pressed.
Cool:
Allow the cookies to cool slightly on the baking sheet for about 15 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
Serve with espresso or tea for a classic Italian experience.
Pair with a glass of dessert wine for an elegant after-dinner treat.
Cooking Tips
Read more on next page
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